EASY POTATOES WITH PARSLEY
Serve these easdy potatoes with Parsley alongside our Beef Bourguignon.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 4
Steps:
- With a vegetable peeler, peel a stripe around each potato. Place potatoes in a medium saucepan; cover with 1 inch salted water. Bring to a boil, reduce heat; simmer until potatoes can be easily pierced with the tip of a sharp knife, 10 to 20 minutes.
- Drain well; return to pot. Toss with butter and parsley; season generously with salt and pepper. Serve immediately.
Nutrition Facts : Calories 210 g, Fat 6 g, Fiber 5 g, Protein 4 g
SWEET N SOUR SIRLOIN STIR-FRY WITH RANCH MASHED POTATOES
This is an all American twist on traditional Asian style stir fry. The "special sauce" can be thrown together with items we all have on our refrigerator door. Stir things up and try this one out!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Pop the meat in the freezer for a few minutes to stiffen it up for slicing.
- Place potatoes in a pot and cover with cold water. Bring water to a boil. Salt the water and cook the potatoes until tender, 12 to 15 minutes. Drain. Halve the steak lengthwise then very thinly slice the meat. Heat the oil in a very large skillet over high heat. When oil wafts smoke and ripples, add the meat and stir-fry until caramelized 3 minutes. Add peppers and stir-fry 2 minutes then add in scallions and edamame for 2 minutes more. Stir together the sugar, soy, mustard and ketchup and pour over stir-fry the last minute of cooking. Season, to taste, if necessary. Mash potatoes with buttermilk, salt and pepper, hot sauce, parsley, dill, chives, adjust seasoning with salt and pepper, to taste, and serve with stir-fry on top!;
PARSLEY POTATOES
These potatoes are so good and are great with rib eye steaks.
Provided by Hallie Guilfoyle
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Peel a strip of skin from around the center of each potato, place the potatoes in cold water. Set aside.
- Heat oil in a large skillet over medium high heat. Saute onion and garlic for 5 minutes or until tender. Pour in broth and 3/4 cup of the parsley; mix well. Bring to a boil.
- Place the potatoes into a large pot full of salted water. Bring the water to a boil; then reduce heat. Simmer covered, for 10 minutes or until the potatoes are tender.
- Remove potatoes with a slotted spoon to a serving bowl. Sprinkle the black pepper into the skillet and stir.. Pour the peppered sauce over potatoes and sprinkle with remaining parsley.
Nutrition Facts : Calories 134.2 calories, Carbohydrate 23.5 g, Cholesterol 0.4 mg, Fat 2.9 g, Fiber 2.5 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 272.5 mg, Sugar 1.9 g
GARLICKY PARSLEY FRIED POTATOES
I threw this together last night for supper. They were yummy! My son who doesn't care for potatoes even liked them. I used Idaho potatoes, but Yukon Gold or Red New potatoes would be good too.
Provided by islandgirl77551
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Wash potatoes and slice into thin slices, leaving peel on.
- Heat olive oil in a skillet on medium/high setting.
- When oil is hot, add potatoes,garlic and parsley to skillet.
- Fry potatoes until lightly golden brown turning as necessary to cook evenly and prevent burning.
- Salt and pepper to taste.
Nutrition Facts : Calories 271.6, Fat 7, SaturatedFat 1, Sodium 17.9, Carbohydrate 48, Fiber 6, Sugar 2.1, Protein 5.7
EASY PAN FRIED POTATOES, SHALLOTS WITH PARSLEY BUTTER
Quick easy side dish. It takes just minutes into the microwave and then transfer to the pan for a quick pan fry. Some fresh parsley, garlic and shallots make this perfect. I loved pan fried potatoes but sometimes they just take too long and I always feel like I'm using too much butter or oil so this is my quick compromise. Now you can use the pre-bagged either frozen or dairy aisle packaged potatoes, but to me there is no comparison. I just love the sweetness and rustic flavor of the red skinned potatoes. Besides this is so easy to make and such a great inexpensive side dish. Serve with steak, fried fish, or any seafood, and of course one of my favorites an omelette. I don't know about you, but I can eat breakfast any time of the day.
Provided by SarasotaCook
Categories Potato
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Potatoes -- Add the potatoes to a bowl or I prefer using a pie plate and add just a tablespoon or so of water and cover with plastic wrap. Now microwave. I like to start at 5 minutes and then check. You want them slightly tender but still firm and not falling apart - remember you are going to finish then in the pan. Once they are done, just remove from the microwave and drain well, you don't want water to hit a hot pan.
- Pan Fry -- Add the shallot and garlic to a medium saute pan with 1 tablespoon of the butter on medium heat and cook 2 minutes. Increase the heat to medium high to high and add the other tablespoon of butter, potatoes and parsley. I like to let them set for a couple of minutes to brown on the bottom before flipping and stirring breaking them up slightly and then again a couple of minutes on the other side before I stir or flip and again breaking them up a bit. They will start to break apart which is fine. Then add the scallions, salt and pepper and serve.
Nutrition Facts : Calories 524.7, Fat 6.7, SaturatedFat 3.8, Cholesterol 15.3, Sodium 83.6, Carbohydrate 104.7, Fiber 11.2, Sugar 6.6, Protein 12.7
FRIED PARSLEY BUTTERED POTATOES & ONIONS - CASSIES
Everyone loves these simple potatoes. Season to your liking... They are very tasty and satisfying. Enjoy! My photos
Provided by Cassie *
Categories Potatoes
Time 50m
Number Of Ingredients 8
Steps:
- 1. Peel, quarter and place potatoes in salted water, enough to cover potatoes. Boil till fork tender, drain.
- 2. In a large skillet, add the bacon grease or oil. Heat the grease till a drop of water sizzles. Add the potatoes wedges, in a single layer if possible, to brown evenly. Season. Turning occasionally. Continue frying till most of the potatoes are getting a nice golden color.
- 3. In a sauce pan, add the butter and onion, simmer till onion is tender ,but not browned. Add the butter and onions to the potatoes.
- 4. Continue frying until onions begin to brown. Now is when I add the Cajun spice. Stir to blend seasoning in.
- 5. Add the parsley, stir evenly and serve.
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- To start with this dish, wash baby potatoes in running water and make sure no extra particles are there on its skin. Then, put a pressure cooker on high flame and add these baby potatoes in the cooker along with necessary water in it. Close the lid and let the potatoes boil for about 2-3 whistles. Switch off the burner when done, and let the steam release on its own. Then, drain the extra water and take out the baby potatoes in a plate or a large bowl. Let them cool and then cut each potato into two halves. Dont peel the skin.
- Next, take a non-stick pan and put in on medium flame. Add butter in the pan and let it melt. Once melted, add the finely chopped garlic and saute until the raw smell goes and they are brown in colour. Next, add the halved potatoes in the pan along with salt, and mix them well. Stir fry these potatoes for about 5 minutes in the pan and stir continuously, so as to avoid sticking to the bottom.
- Finally, add the chopped parsley over the stir-fried potatoes and toss well. Cook for about a minute of two and turn off the flame. Season with black pepper powder and garnish with dish with chopped coriander leaves and serve immediately.
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